Fondant Monkey Cake

Ingredients & Tools
Instructions

Instructions

Fondant Monkey Cake Pattern

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1 day in advance, make ears. Knead 1/8 teaspoon of Gum-Tex into 1 oz. brown fondant. Using 9 in. fondant roller, roll out fondant 1/8 in. thick. Using ear pattern and knife, cut out two shapes, reversing pattern for second cut. Let dry on lightly cornstarch-dusted cake board for 24 hours. Reserve remaining brown fondant.
Bake cake. Bake and cool one layer 2-in. high cake. Prepare buttercream icing according to recipe. Using spatula, ice cake lightly to prepare for fondant covering.
Cover cake. Roll out reserved brown fondant 1/8 in. thick and cover cake. Using knife and monkey pattern, cut out face and tail from remaining brown fondant, rolled 1/8 in. thick. Attach face to cake with damp brush.
Add details to cake. Roll out 4 oz. of white fondant to 1/8 in. thick. Using knife and pattern, cut out belly and eyes. Using smooth side of E double round cutter, cut out two shapes for inner ears. Roll out to slightly to widen.
Using 9 in. roller with pink guide rings, roll out 1 oz. black fondant, 1/16 in. thick. Using smooth side of E double round cutter, cut out two eyes. Using smooth side of F double oval cutter, cut out nose. Roll out to lengthen slightly.
Using a damp brush, attach eyes and nose to face, and white inner ear cut-outs to brown ear cut-outs, trimming as needed. Roll out a 1/4 in. ball of white fondant to 1/16 in. thick. Using narrow end of tip 10, cut out two dots. Using damp brush, attach white cut outs to eyes for highlights.
Make small amount fondant adhesive. Trim two lollipop sticks to 3 in. each. Attach one ear to each stick with adhesive. Let dry 1 to 2 hours.
Add ears. Insert lollipop sticks with attached ears into top corners of cake, approximately 3/8 in. down from top edge.
Add tail. Position tail to cake on plate or board with damp brush.